Roasted Tomato Creamy Risotto (Print-Friendly Version)
Creamy Arborio rice, roasted cherry tomatoes, and fresh basil come together for a bright, elegant Italian-style dish.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups cherry tomatoes, halved
02 -
1 onion, diced
03 -
2 cloves garlic, minced
04 -
1 cup Arborio rice
05 -
4 cups vegetable broth
06 -
1/2 cup nutritional yeast
07 -
1/4 cup fresh basil, chopped
08 -
2 tbsp olive oil
09 -
Salt and pepper to taste
# How to Make It:
01 -
Preheat your oven to 400°F and line a baking sheet with parchment paper.
02 -
Place halved cherry tomatoes on the prepared baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20-25 minutes until caramelized and fragrant.
03 -
Heat the remaining olive oil in a large pot. Sauté diced onion and garlic until softened and aromatic.
04 -
Stir in Arborio rice and cook for 1-2 minutes until slightly toasted and glossy.
05 -
Gradually add warm vegetable broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb completely.
06 -
Once the rice is creamy and al dente, stir in roasted tomatoes, nutritional yeast, and fresh basil. Season with salt and pepper to taste.
07 -
Let the risotto sit for a few minutes before serving and garnish with additional fresh basil.
# Extra Suggestions:
01 -
Don’t rush the tomato roasting—caramelization creates concentrated flavor.
02 -
Keep broth warm for best results and even cooking.
03 -
Stir frequently but gently to release starches and ensure creaminess without gluey texture.